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eggin72
Posts: 3
Just purchased Big Green Egg cookbook from amazon (by the way the price was down to $27) what are some of the favorites you have.
Comments
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Recently additions to my collection that I really like:
Breath Of A Wok
Charcuterie
Urban Italian
Doug -
Without sounding Blasphemous, Weber's "Way to Grill" is an excellent resource. It has good recipes that are easily adapted to the egg, but more importantly [at least to me] it details a lot of preparation techniques with pictures and step-by-step instructions, has recipes for rubs and marinades, and much more useful information. About $20
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My most recent purchase is Entertaining with Booze. http://tinyurl.com/4rapfet
I had checked it out from the library and loved it, had to have it. I'd like to also get Cooking with Booze, but I believe it's out of print, therefore pricey to order online. Someday... -
Any of Ray Lampe's (DR BBQ) books as well as Steve Raichlen's are good. Also Bill and Cheryl Jamison.
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I have a bunch of cooking and BBQ books but the one I bought a couple of days ago is
Sauces: Classical and Contemporary Sauce Making by James Peterson.
I've only had time to leaf through it but it looks really good and it got great reviews at amazon. -
Hi Dimple's Mom
Cooking with Booze @ Amazon.com, for $19.77. if out of print will not last at this price!
EDIT: I just noticed this, "Usually ships within 1 to 3 months." :blink:
Blair
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It's gone down in price since I last looked too.
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Home Sausage Making by Susan Mahnke Peery
Lodge Texas Treasury of Dutch Oven Cooking -
I've gotten some great cooks out of "Dinosaur BBQ" though I find the reliance on their "Mutha Sauce" a little tiring. "Charcuterie" is a gold mine for anyone wanting to make sausage, pastrami, etc. If you're really into involved recipes that yield excellent results, try Adam Perry Lang's "Serious Barbecue."
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One of my latest is 'Soaked, Slathered, and Seasoned' by Elizabeth Karmel. I think this is a good one for beginners who don't know how to brine, or put on some of the extras to make a meal a success.
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Who is the author for the Charcuterie book? There are 21 books at Barns and Noble on this subject?
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For me it is...I think someone here had it before, though (stike?).
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It's the Ruhlman/Polson book. I'm sure you'd get a lot of search hits for it here. Stike's made some mouth-watering stuff from it too. Here's some of my bacon and pastrami:
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Just ordered "Stir Frying to the Sky's Edge" by Grace Young. We are cursed with having no good Chinese restaurants in the area, so I need to perfect my wok'in!
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Yeah, somebody had it before but gave no acknowledgement to Shakespeare
Steve
Caledon, ON
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Was tweev
The charcuterie reference was mine thoughed egli avea del cul fatto trombetta -Dante
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